Variations Of Cream Soup. Cream Of Asparagus Or Cream Of Celery Soup

Follow directions for making a standard cream soup.

Cream Of Corn Soup

5 cups corn, canned or fresh 5 cups milk or part milk and part white stock 2 tablespoons flour

2 tablespoons butter Salt and pepper 2 egg-yolks

Put the corn into a double boiler with one quart of the milk and cook for twenty minutes. Make a white sauce of the milk and corn, flour, and fat, add salt and pepper and cook five minutes. Rub the soup through a strainer, beat the yolks of the eggs well, and add to them the remaining cup of cold milk; stir this mixture into the soup, cook for a minute or two, stirring constantly. Beat and serve at once.

Cream Of Mushroom Soup

1/4 pound mushrooms (or skin and stems of 1/2 pound) 2 tablespoons butter

2 tablespoons flour 1 teaspoon salt 1 pint milk

Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skin were cooked.

Cream Of Onion And Potato Soup

3 cups scalded milk

1 cup potato water

2 tablespoons flour 2 tablespoons butter

4 medium potatoes

4 onions

1 tablespoon chopped parsley

Salt and pepper

Boil the potatoes and onions together, until tender. Drain. Save the water and rub the vegetables through a coarse strainer.

Make a white sauce of the liquid, flour, and fat and combine with the potato and onion pulp. Season with chopped parsley, salt and pepper. Beat with an egg-beater and serve with croutons.

Cream of Pea Soup - Follow directions for making a standard cream soup, but keep one cup of the cooked peas whole and add them to the soup just before serving.

Cream of Spinach Soup - Follow directions for making a standard cream soup.

Cream Of Tomato Soup

1 quart milk or half milk and half white stock

2 tablespoons flour

2 tablespoons butter

1 pint tomatoes Salt and pepper 1/4 teaspoon soda

Make a white sauce of the liquid, flour, and butter. Cook the tomatoes until tender, and mash through a coarse sieve. Just before serving, add the soda to the tomatoes and gradually add the tomatoes to the white sauce, stirring constantly. Season and serve at once. If soup begins to curdle, beat thoroughly with egg-beater.

Purees Puree Of Onion

3 large or 6 small onions 2 cups white stock 2 cups milk 2 or 3 tablespoons flour

2 or 3 tablespoons butter or other fat Salt and pepper 1 tablespoon chopped parsley

Make a white sauce with stock, milk, flour, and butter. Cook onions in water until very tender. Drain, and rub through a sieve. Combine onion and sauce. Season with salt, pepper, and chopped parsley. Beat with egg-beater and serve.

Use three tablespoons flour when increased thickness is desired.

Fish Puree

1 quart milk

1 small onion, minced

4 tablespoons flour

4 tablespoons butter or other fat 2 cups cooked fish Salt and pepper

Scald the minced onion in milk. Make a white sauce of the milk, flour, and butter. Rub the cooked fish through a sieve. Combine the fish and sauce. Season and serve.